Low Fat Stir-Fried Noodles with Chicken and Vegetables

Light, flavorful, and packed with fresh ingredients, these Low Fat Stir-Fried Noodles with Chicken and Vegetables are a perfect balance of health and taste. Made with tender strips of lean chicken breast, an assortment of crisp, colorful veggies like broccoli, carrots, and red bell peppers, and tossed in a savory sauce featuring low-sodium soy, oyster, and hoisin sauces, this dish is both wholesome and satisfying. The use of whole wheat noodles keeps it fiber-rich, while a quick stir-fry in just a teaspoon of canola oil ensures it remains low in fat without sacrificing flavor. Ready in just 30 minutes, this nutritious and vibrant one-pan meal is ideal for busy weeknights or meal prep. Garnish with green onions and sesame seeds for a delightful finishing touch and enjoy this better-for-you alternative to classic noodle dishes!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams boneless, skinless chicken breast
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 200 grams whole wheat noodles
• 1 teaspoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 150 grams broccoli florets
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 2 stalks green onions, sliced
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Set this sauce mixture aside.

Step 3

Cook the whole wheat noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 4

Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of canola oil.

Step 5

Add the minced garlic and ginger to the hot oil and sauté for 30 seconds, stirring constantly to prevent burning.

Step 6

Add the chicken strips to the skillet and stir-fry for 4-5 minutes, until fully cooked and slightly golden. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the broccoli florets, julienned carrot, and red bell pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender yet crisp.

Step 8

Return the cooked chicken to the skillet. Pour in the prepared sauce mixture and stir everything together until evenly coated.

Step 9

Add the cooked noodles to the skillet and gently toss to combine with the chicken, vegetables, and sauce. Cook for an additional 1-2 minutes to heat through.

Step 10

Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(992.4g)

Amount per serving	% Daily Value*
Calories	990.0

Total Fat 19.7g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 255.2mg	0%
Sodium 1850.3mg	0%
Total Carbohydrate 92.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 14.0g
Protein 117.3g	0%

Vitamin D 15IU	0%
Calcium 241.0mg	0%
Iron 9.6mg	0%
Potassium 1571.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.5%

Protein: 46.2%

Carbs: 36.3%